Eggrolls

[midicon]

Im amazed you are surrounded by water and have never eaten shrimp ^.^ I also cooked the shrimp in a garlic butter sauce that I didnt show in the pictures sssshhhh

To me, shrimp and Lobster taste fairly similar if you've ever had lobster. Shrimp is not far from lobster, i wouldnt say same taste but close. Lobster is way better I think im going to make lobster egg rolls next time thats genius

Well this is fun lol. I've only ever eaten fish. I wouldn't eat anything else that comes from the sea. I don't really like eating fish as I know what the fish eat. I think I'm lind of autistic when it comes to food. I start examining things on my plate and bin it!
Someone once tricked me into trying Calamari which I immediately rejected. In life I am a minimalist, I think that includes food. I struggle to find edible things I can accept. My fridge right now has butter and milk and my cupboard has bread. I'll shop later and try and come up with something to eat.

Ever onward lol.

[ReturnofBroccoli]

Well this is fun lol. I've only ever eaten fish. I wouldn't eat anything else that comes from the sea. I don't really like eating fish as I know what the fish eat. I think I'm lind of autistic when it comes to food. I start examining things on my plate and bin it!
Someone once tricked me into trying Calamari which I immediately rejected. In life I am a minimalist, I think that includes food. I struggle to find edible things I can accept. My fridge right now has butter and milk and my cupboard has bread. I'll shop later and try and come up with something to eat.

Ever onward lol.

You know, my son had the exact same issue. It took us a long time but he eats everything now. We just had him take 1 bite of every dish we made for a year or 2. He came from foster care and would only eat pizza rolls lol. Eventually he got tired of pizza rolls and started eating the textures he used to be creeped out by. I remember when he use to eat burgers dry and plain lol now he eats everything on it. Was sad, we are very into cooking in this family. My wife's mother in law was a chef. Anyway he's doing well now! Its good to try new things, maybe just try it 1 bite at a time! After 450 bites you never know!

[argentus]

Fun fact! The egg roll is simply flour and water like a tortilla except you add an egg into the mix which gives it its crust! Its basically Asian burrito or chimichanga

Looks very tasty!  I am also an egg roll/lumpia/spring roll fan.   Do you make your own wrappers?  I like a lot of fresh ginger, garlic and onion in mine.   I like to brown them in avocado oil.   Pork works best for me, because it is easy to shred.

[ReturnofBroccoli]

Looks very tasty!  I am also an egg roll/lumpia/spring roll fan.   Do you make your own wrappers?  I like a lot of fresh ginger, garlic and onion in mine.   I like to brown them in avocado oil.   Pork works best for me, because it is easy to shred.

I can make my own wrappers but because Im impulsive and did this on a whim *and have a herniated disk in my lower lumbar* I used a local market for my wrappers. I forgot to add 5 spice to the sauce. You should try adding cinnamon to your wrappers I bet its amazing. 5 spice is used in a lot of Asian cuisines and includes: Cinnamon, Anise Seed, Cloves, Ginger, and Fennel Seed. It also goes well with baking treats like cookies.

When making spring rolls though, I use Vietnamese rice paper called Báhn Tráng, you can always just use flour and water though. Also, when I make my tortillas I use white wing flour.

[argentus]

I can make my own wrappers but because Im impulsive and did this on a whim *and have a herniated disk in my lower lumbar* I used a local market for my wrappers. I forgot to add 5 spice to the sauce. You should try adding cinnamon to your wrappers I bet its amazing. 5 spice is used in a lot of Asian cuisines and includes: Cinnamon, Anise Seed, Cloves, Ginger, and Fennel Seed. It also goes well with baking treats like cookies.

When making spring rolls though, I use Vietnamese rice paper called Báhn Tráng, you can always just use flour and water though. Also, when I make my tortillas I use white wing flour.

I have been looking for rice flour for months.   I may have to actually order it from Amazon.   In addition to making excellent wrappers, my favourite Asian food is Chow Fun.   There's no noodle like a homemade Chow Fun (or Ho Fun) wide, fried noodles.   I'm doing a variation of the keto diet right now, so won't be making any soon, but still looking for the flour, because that's going to be one of my first pluges back into carb life.   I've asked all the stores to order it, but they are in a place where they only order stuff that they can buy in bulk, and even then, many of the items we are used to can't be acquired any more.   Social entropy.

[Velvet Elvis]

recipe please.  I will make these and report back. :)

[ReturnofBroccoli]

I have been looking for rice flour for months.   I may have to actually order it from Amazon.   In addition to making excellent wrappers, my favourite Asian food is Chow Fun.   There's no noodle like a homemade Chow Fun (or Ho Fun) wide, fried noodles.   I'm doing a variation of the keto diet right now, so won't be making any soon, but still looking for the flour, because that's going to be one of my first pluges back into carb life.   I've asked all the stores to order it, but they are in a place where they only order stuff that they can buy in bulk, and even then, many of the items we are used to can't be acquired any more.   Social entropy.

Yeah, if you dont have a local Asian market definitely amazon. Hor fun noodles are nice but you can always use any rice noodles if you cant find them. Thai Rice noodles are more widely available. Good luck on your keto!

[andy06shake]

Edit: Thank you to whoever modded this and merged my pictures into one, it was insanely difficult to do that on my tiny phone!


I made maybe the most delicious egg rolls ive ever had and if anyone is interested in my secret recipe let me know. The filling included: bean sprouts, jullienned carrots, chopped scallions, chopped onions, minced garlic, chopped cilantro and large shrimp. I'll include some pictures in the next post.

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**Mod. Edit -- Merged posts**

That looks the bee's knees.

[ReturnofBroccoli]

recipe please.  I will make these and report back. :)

OK I will teach you my way.
For those using the metric system you will need to convert from imperial.

First, turn on some Vivaldi or Tchaikovsky so you can feel like Hannibal fu#%ing Lector while you cook i prefer Tchaikovsky, but I am also fond of Duo Des Fleurs by Leo Delibes or in English The Flowers Duet

Then, you prep.

Chop your scallions, your cilantro stems, your onion, mince garlic and jullienn your carrots. I love bean sprouts they are just like eating noodles but are good for you. Add those too. Then, make your sauce.

Take a tiny bowl for pouring and mix in 1 or 2 Tbs of regular soy sauce, 1 Tbs of dark soy, 1 Tbs oyster sauce, Lots of hoisin sauce - 3Tbs should be good its very sweet, 4 Tbs of brown sugar, 1 tsp sesame oil, a couple pinches of 5 spice powder, sea salt, and white pepper. Stir well, then add 1 Tbs of cornstarch and 1Tbs of water to make what is called cornstarch slurry. This will thicken your sauce. The consistency of your sauce when you finally pour it should look like chocolate syrup. Set the sauce aside and de-vein de-tail, and peel your shrimp.

Second, cook.

Put 1 Tbs of olive oil in your wok or frying pan. Add in the jullienned carrots, and cabbage first. Stir on high heat until the carrot start to get slightly soft, add the onions next until they are soft, then add the minced garlic and cilantro and stir until they are aromatic, finally add the scallions and stir for another minute. Remember to constantly stir, this keeps your stir fry from burning and sticking to your wok or pan. Pour the contents of your pan in the trash. Just kidding, lol I wanted to see if you're still reading this. Pour the contents of your pan in a colander over the sink so that you can drain your vegetables of the oil a little.

Next, take another 1Tbs of oil and pour it in the pan you just used for your vegetables. Put in 1 Tbs of butter and a little more garlic and let it all melt together. This will make a nice little garlic butter for your shrimp. Cook your shrimp normally, *cook them on medium heat until they turn into C's where their heads and tails are almost touching* You may season your shrimp if necessary *Not really necessary*

Next, poor back in your vegetables, and cover the entire dish with the sauce you made during prep. Stir on medium heat for a couple minutes and then turn it up high and stir until they sauce is nice and cooked into your ingredients. *Take it off the heat before you overcook it or if it starts to stick to your pan* Drain your pan in a colander again in your sink for about 20 minutes. This also gives your filling time to cool down. Dump your filling into a bowl or put a plate under the colander to catch the liquid dripping.

Unwrap your eggroll wrapper and lay it so it kind of forms a diamond. Dump 1/4 cup of your filling into the middle of the wrapper. roll it up starting from the bottom about halfway then roll the left side over followed by the right. Next crack an egg into a cup or something and whisk it until its smooth or use a fork to beat it. Take a brush *not a hairbrush or a paintbrush* and brush the egg wash onto the top corner of the wrapper. Continue rolling it tightly until it is all the way rolled and place it seam down on a plate *so gravity holds your egg wash seal wrapper shut*

After everything is rolled it is now time to fry your egg roll. You will want to continuously move your egg roll around  and turn them using chopsticks or a wooden spoon or whatever you like. Pour 4 cups of vegetable oil in a frying pan or wok. If you want to use avocado or olive oil that should be fine but keep in mind that heats very high. Heat the oil until it reaches a temperature of 350 degrees Fahrenheit. Place in as many egg rolls as you can fit while being able to freely rotate them around. Fry until golden brown and the crust shell should be somewhat solid feeling instead of dough like and soft. If its soft it is not done. Remove the golden brown egg roll from the oil and place them on a plate letting the excess oil drain on a paper towel or something. Rinse and repeat. Make SURE to reheat your oil to 350 degrees each time because removing the egg roll and adding new ones will cool it below frying temperatures! That is a no no and you will get pow pows. Let them sit a bit before biting they will be extremely hot and once you bite them it will be difficult to not devour all of them at once because my egg rolls are THAT good!

Enjoy! This took forever to write. Tata Clarice...

[argentus]

Wonderful ReturnofBroccoli!!!!!   Thank you much.  If I'm to cook like Hannibal, I have to use Beethoven, or some of the darker Mozart pieces.   thank you for taking the time and the detail.  That is how I cook also.   I couldn't write down a conventional recipe for anything I like to save my soul.  

Through repeated mouthfires, I have learned to force myself to allow things to cool to at least sub-molten.   It's it a curiosity?  I think this trait lies primarily -- but not exclusively -- with men:  We will put food in our mouth that is too hot to pick up.  

Well done.   I look forward to test-driving your custom egg rolls.